Carolyn Hobbs

Meet Carolyn

Growing up in Brooklyn, New York, I was fortunate enough to live among people from many cultures. As my family was from South Carolina, I had my fair share of southern cuisine. At the homes of many friends, I got a taste of just about everything--French, German, Swedish, Japanese, Chinese, Italian and Spanish foods. I simply cannot recall a meal I did not like.

It wasn't until my junior year of college that I started cooking myself. My culinary education was by way of telephone conversations with my mother, Rubena. I told her what I wanted to cook and she taught me, over the telephone, how to do it. Thanks to my early association with great cooks, I knew what the dish should taste, smell, and look like. I soon became the resident chef among my friends, preparing meals for visiting parents, often to rave reviews.

After working as an educator with at-risk children for a number of years, I gave into my passion and opened a restaurant in the Silver Lake neighborhood of Los Angeles. The restaurant went through several different names--Quiche by Carolyn, "Not Just" Quiche by Carolyn--before I finally settled simply on Carolyn¹s Restaurant. For ten years, I served foods of the world, often incorporating meals from my childhood into the menu.

The key to my success at Carolyn's Restaurant was the "starter sauces" I created and used as the base for many different recipes, as salad dressings, marinades, and for grilling. My customers begged to take these sauces to go so one day, I invested in 144 bottles... and promptly sold out in two days. Until I sold the restaurant in 1997, I continued to bottle and successfully sell my sauces.

After retiring from the restaurant business, I'm back to education; this time, working with teen parents and their children. Nowadays, my passion is teaching academic subjects as well as nutrition to the younger generation. Helping my students prepare meals with my recipes and sauces is beginning to change how my students think about food, their health, and the health of their children.

With encouragement from my former customers, family, and friends, I created Carolyn Saucier as a way of offering my signature sauces to everyone--from seasoned cooks to those just starting their own culinary adventure. I believe food should be healthy and tasty. The natural flavor of food should be enhanced, not smothered. Creating magic in your kitchen can be achieved easily with my sauces and your imagination.

--Carolyn Hobbs, a.k.a. Carolyn Saucier